계열사

About

Chicken specialist in Buam-dong.

The fried chicken here arrives on an aluminum-foil-lined wooden tray, pale gold and glistening but not sticky-sweet — no glaze, no sauce, just a thin crackling shell over seasoned meat. Owner Park Sun-ok, who's appeared on *Saenghaul-ui Dallin* three separate times, fries one thing: whole birds, cut up, with thick wedges of potato that come out almost sweet. The batter barely clings to the skin. What you're tasting is the brine — salt worked deep into the flesh hours before service — and the crunch of fresh oil. A dish of homemade yangnyeom sauce and proper coarse salt come on the side, though most regulars eat it plain. The golbaengi arrives as a pile of chewy whelk, shredded cabbage, cucumber batons, and soy-dressed somyeon noodles served *separately* — staff will remind you not to mix them into the sweet-sour dressing, a quirk that makes sense once you try it. The space is a converted hillside house in Buam-dong, split across two floors, perpetually full. Weekends mean hour-long waits even with a CatchTable reservation; the unofficial opening is 11:30 AM, thirty minutes before the posted noon start, and early birds fill every seat by 12:10. Weekday evenings after seven are calmer. There's no parking — use the public lot near Seokpa Museum and walk the sloped alley up. Tables turn in two hours. Cash and card both accepted, no English menu, but the choice is simple: fried chicken, one size, ₩24,000.